Servsafe final practice - Study guides, Class notes & Summaries

Food Safety Manager Flash Cards, ServSafe Manager Exam(80 Questions), Texas food manager, Food Manager Exam, Food Manager Practice Exam180 - correct answer In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea - correct answer A food handler must be excluded from the food establishment for which symptoms? 41 to 135 - correct answer What is the temperature range for the danger zone? spore - correct answer What is...

ServSafe FINAL EXAM They have not built up strong immune systems - correct answer Why are preschool-age children at a higher risk for foodborne illnesses? Sprouts - correct answer Which is a TCS food? Purchasing food from unsafe sources - correct answer The 5 common mistakes that can lead to food borne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and Controlling time and temperature ...

ServSafe FINAL EXAM QUESTIONS AND ANSWERSServSafe FINAL EXAM QUESTIONS AND ANSWERSThey have not built up strong immune systems - ANSWER-Why are preschool-age children at a higher risk for foodborne illnesses? Sprouts - ANSWER-Which is a TCS food? Purchasing food from unsafe sources - ANSWER-The 5 common mistakes that can lead to food borne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and...

ServSafe Manager Exam Final(80 Questions and Answers latest 2024/2025) what should you do when taking a food order from customers who have concerns about food allergies - Answer ️️ -Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? - Answer ️️ -Must be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? - Answer ️️ -Stored food a...

SERVSAFE MANAGER FINAL EXAM LATEST (4 DIFFERENT VERSIONS EACH WITH 100 QS AND ANS ) 2022-2024 /SERVSAFE MANAGER EXAM 2022-2024| COMPLETE STUDY GUIDE GRADED A VERSION 1 1.1 What is a foodborne-illness outbreak? A. When two or more food handlers contaminate multiple food items B. When an operation serves contaminated food to two or more people C. When two or more people report the same illness from eating the same food D. When the CDC receives information on two or more people with the...

SERVSAFE Manager Practice Test 2024 Which item should be rejected? Bags of organic cookies in torn packaging What is the first step of cleaning and sanitizing stationary equipment? Unplug the unit Why are people who take certain medications at risk for foodborne illness? Their immune systems are compromised What temperature should the water be for manual dishwashing? Must be at least 110 ̊F (43 ̊C) When transporting food off-site, how should information such as a use-by date and time ...

SERVSAFE Practice Test Questions and Answers Graded A+ Which group of individuals has a higher risk of food borne illness? Elderly people Parasites are commonly associated with seafood Ciguatera toxin is commonly found in amberjack Metal shavings are which type of contaminant? Physical Which is a TCS food? Baked potato What should foodservice operators do to prevent the spread of hepatitis A? Exclude staff with jaundice from the operation To wash hands correctly, a food handler must first ...

ServSafe Manager Practice Tests Questions And Answers One of the FDA-recommended food safety responsibilities of a manager is: - ANS Supervising food handlers to ensure hot and cold food holding temperatures are regularly monitored. How can a food handler reduce or eliminate the risk of food contamination? - ANS Washing their hands after using the restroom. How long should hands and arms be scrubbed during hand washing? - ANS 20-25 seconds. Ready-to-eat food should NEVER be hand...

Servsafe Manager 2020 Exam Questions and Answers;Possible questions for the final exam 1.1 What is a foodborne-illness outbreak? A. When two or more food handlers contaminate multiple food items B. When an operation serves contaminated food to two or more people C. When two or more people report the same illness from eating the same food D. When the CDC receives information on two or more people with the same illness C. When two or more people report the same illness from eating the sa...

ServSafe Manager Practice Tests Questions With Verified Answers By Expert Graded A+ What can hand sinks be used for? - Answer Hand washing only. When heat sanitizing items, they must be submerged in water that is at least 171 degrees Fahrenheit for at least... - Answer 30 seconds. Name the four types of pathogens that can contaminate food and cause food borne illness: - Answer Bacteria, Viruses, Parasites, and Fungi. You see an employee preparing food directly after cleaning the grea...